Crushed Tomato Rustic Pizza, 112 OZ

I make a baked tomato sauce. It makes use of the Maillard Reaction to produce a wonderful sweet-smoky flavor profile that works for any and all dishes that require tomato sauce as the main part of an entree ala Spaghetti, Lasagna, Veal Parm, etc. The browning crust seen on the sides of the pan is scraped back down into the sauce to give that sweet-smoky flavor profile. This browning of the fruit sugars ends up giving a caramel sweetness along with providing the smoky flavors naturally. These Bianco DiNapoli crushed tomatoes have a high fruit sugar content that then gives a highly concentrated flavor profile. The tomatoes combine perfectly with an onion/garlic/carrot mirepoix. Start with the mirepoix that is first simmered in the pan over two burners if necessary...and then the crushed tomatoes, herbs, and spices are added...and the mixture is then put in the baking pan into a 400-degree oven. The high temperature of the oven is necessary to get the Maillard Reaction to happen on the pan sides as the juices break down, allowing the sauce to concentrate. Every 30 minutes, it's time to take the pan out and scrape down the darkened brownings on the pan sides back into the sauce. It will turn a dark brick red as can be seen in the picture. The thicker the sauce, the better, as that allows the later addition of pasta water and/or some cooking sherry when warming portions for a meal. When finished with the baking, I put up the sauce in a Ziploc Freezer bag, servings for two, which is then frozen flat. That allows proper portioning for a meal. While it does take hours (at least 3) to make, the reward is an incredibly unique, intensely flavor-packed sauce that all will love and most certainly will ask for the recipe. And it starts with the Bianco DiNapoli Organic Crushed Tomatoes!...dj